Get ready… I’m about to share the best pie recipe ever! Well… it’s the best in our family. We have a thing for lemon dessert and this one hits the spot every time. Seriously so yummy.
Can I call something “old fashioned” if it’s made in the microwave? Either way, I’m doing it.
We love to serve this pie at every family event… the men in the family especially love it, so with Father’s Day coming up it’s sure to make an appearance!
Start by making and baking a pie crust. You can use a frozen pie crust or make one from scratch. (My grandma has an amazing fail-proof recipe that you can find right here.) I use tin foil and dried beans to weigh the crust down while it bakes… If you don’t, there’s a good chance your crust will shrink, which won’t ruin your pie, but won’t make it pretty, either.
While your crust is baking and cooling, you can start on your filling. Start by mixing the sugar, water and cornstarch together. It won’t look amazing at first… but it will get there. 🙂
Microwave this mixture for 4-5 minutes a few minutes at a time….whisking in between to keep it from getting lumpy. The mixture will start out cloudy and will become clear once the cornstarch is cooked. It will also be thickened at this point.
Here’s what it looks like after 4 minutes and before stirring…
Stir it and it will look much better…
Use a little bit of the hot cornstarch mixture to temper the egg yolks, then add all of the egg yolks to the cornstarch mixture and put it back in the microwave for 1 more minute.
Then add the remaining ingredients.
Pour 2/3 of this mixture into the cooled pie crust…
and mix the sour cream into the remaining 1/3….
Pour it on top of what you’ve already poured in the pie shell and let it chill for several hours before serving.
Serve with whipped cream… the more the better if you ask me. 🙂
1 1/2 cups sugar
1 1/2 cups water
1/3 cup cornstarch
3 egg yolks, slightly beaten
3 Tablespoons butter
1 Tablespoon grated lemon rind
Juice of 1 lemon
1 1/2 cups good sour cream
Mix sugar, water and cornstarch in a 1-quart bowl and microwave on high for 3-5 minutes, or until clear and thick, stirring once with a wire whisk. Add a little hot mixture to the egg yolks (to temper the eggs), then add to the rest of the mixture. Microwave on high for 1 minute. Mix in the butter, lemon rind and lemon juice, use a whisk to ensure it’s mixed extra well.
Pour 2/3 of the mixture into a baked and cooled pie shell. Mix the remaining pie filling with the sour cream. Pour it over the lemon filling. Chill for several hours before serving, and serve with whipped cream.